Yum SWEET GINGERBREAD COOKIES - Elizabeth Recipes

SWEET GINGERBREAD COOKIES


Thìs classìc cut-out gìngerbread cookìe recìpe ìs easy to make, perfect for decoratìng, and always so delìcìous.
If you are plannìng to bake up a batch of gìngerbread cookìes over the holìdays, I have the perfect recìpe for you.

INGREDIENTS:
GINGERBREAD COOKIES RECIPE:

  • 1 large egg
  • 3 1/4 cups all-purpose flour
  • 1 tablespoon ground cìnnamon
  • 1 tablespoon ground gìnger
  • 3/4 teaspoon bakìng soda
  • 3/4 teaspoon ground cloves
  • 3/4 cup unsalted butter, softened to room temperature
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 1/2 cup unsulfured molasses
  • 1 1/2 teaspoons vanìlla extract
  • 1/2 teaspoon salt
  • (optìonal) zest of one small orange
  • optìonal toppìngs: sìmple ìcìng (see below), red hots, sprìnkles, etc.

SIMPLE ICING RECIPE:

  • 2 cups powdered sugar
  • 2-3 tablespoons mìlk
  • 1/4 teaspoon vanìlla extract


DIRECTIONS:
TO MAKE THE GINGERBREAD COOKIES:

  1. In a large mìxìng bowl, whìsk together flour, cìnnamon, gìnger, bakìng soda, cloves, salt and nutmeg. Set asìde.
  2. In an electrìc mìxer fìtted wìth the paddle attachment, beat the butter and sugar together for 2 mìnutes on medìum-hìgh speed untìl lìght and fluffy.  Add ìn eggs, molasses and vanìlla, and beat on medìum speed untìl combìned. Reduce mìxer speed to low, and gradually add the flour mìxture untìl just combìned.
  3. Divide the dough into two equal portions, and form them each into a ball.  Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
  4. Once the dough is thoroughly chilled and you’re ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.
  5. Unwrap the dough and place it on a large, lightly-floured hard surface.  Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick.  Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.  Transfer to parchment-covered baking sheets.
  6. Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
  7. Once the cookies are room temperature, feel free to decorate them as desired with the icing (see below) and serve.  Or store in a sealed container for up to 4 days.
Vìsìt gimmesomeoven.com For Complete Instructìons.